Seasoning: 250g of cooking wine, 50g of onion and ginger, 5g of pepper powder, 50g of salt, 50g of monosodium glutamate, 50g of spice, and 30g of edible glucose (the function is to make the meat appear bordeaux red with a faint aroma, which can be used instead of the previous nitrate).

Generally speaking, if you want to make some original sausages, it is very enough to prepare pork, because pork sausage is the most important original sausage, and you can also wrap it with some delicious things. In addition, you can put some onions in it, which can enhance its taste and make it more fresh.

Precautions for sausage making

After the meat is cured, you can start filling sausage. Put one end of the casing on the bottle mouth of the homemade coke bottle and tie the other end to prevent the injected meat from leaking. Then, the cured meat is poured into the casing piece by piece from the coke bottle, and the meat poured into the casing has to be rushed down by hand to fill the casing. This process is more troublesome, and it will be easier if there is a tool for filling sausage.

When the casing is almost full, use chopsticks to push the meat strips into the casing to ensure that the upper and lower parts of the casing are full, then tie the casing tightly. After the whole sausage is filled, use toothpicks to tie some small holes on the surface of the sausage to facilitate ventilation, and then divide it into sections with thread, about15cm long, and tie the thread tightly between each section, otherwise the sausage will easily come loose when cooking.